Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

The irresistibly crispy golden crust gives way to tender, caramelized layers of Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets in this showstopping side dish. This colorful celebration of earthy root vegetables transforms humble ingredients into a sophisticated dish that balances natural sweetness with savory depth. The vibrant rainbow of vegetables creates a stunning presentation that’s as beautiful as it is delicious. You’ll learn how to perfectly slice, layer, and bake these seasonal treasures into a comforting gratin that will elevate any meal from ordinary to extraordinary.

Why You’ll Love This Recipe

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets delivers an impressive combination of flavors and textures that will make it an instant favorite. The sweet potatoes provide natural sweetness, while parsnips offer a gentle peppery note, and beets contribute their distinctive earthy richness. Each bite presents a delightful contrast between the crispy, golden cheese topping and the tender, melt-in-your-mouth vegetables beneath.

What makes this vegetable gratin truly special is how it transforms humble root vegetables into an elegant dish suitable for both weeknight dinners and holiday celebrations. The cream and herbs infuse every layer with savory goodness, while the careful arrangement creates a stunning visual presentation when served.

We’ve perfected this recipe to ensure the vegetables cook evenly without becoming mushy – achieving that ideal texture where each slice holds together beautifully on the plate. Even vegetable skeptics will be won over by the irresistible aroma that fills your kitchen as this gratin bakes to perfection.

Ingredients

For this spectacular Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets, you’ll need:

• 1 pound (450g) sweet potatoes, peeled and thinly sliced (1/8-inch thick)
• 3/4 pound (340g) parsnips, peeled and thinly sliced (1/8-inch thick)
• 1/2 pound (225g) beets, peeled and very thinly sliced (paper-thin works best)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 cups (480ml) heavy cream
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup (100g) Gruyère cheese, grated
• 1/2 cup (50g) Parmesan cheese, freshly grated
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste

For the best flavor, select firm, unblemished root vegetables. The Gruyère provides a nutty depth that complements the sweetness of the vegetables, while fresh herbs elevate the entire dish with aromatic complexity.

Pro Tips

Creating the perfect Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets relies on a few key techniques that will take your dish from good to extraordinary:

Slice with precision: Uniform thickness is crucial for even cooking. We recommend using a mandoline slicer if available. This ensures all vegetables will become tender at the same rate, preventing some pieces from being undercooked while others turn mushy.

Pre-cook your beets: Beets take longer to soften than the other vegetables. Slice them paper-thin and consider blanching them for 2-3 minutes before assembling your gratin. This head start ensures they’ll reach perfect tenderness along with the sweet potatoes and parsnips.

Infuse your cream: For maximum flavor penetration, warm your cream with minced garlic, herbs, salt, and pepper before pouring it over the vegetables. Let this mixture steep for 10 minutes before using. This simple step ensures every layer of your vegetable gratin is infused with aromatic goodness rather than just the top surface.

Instructions

Step 1: Prepare Your Vegetables
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter. Carefully peel all your root vegetables. Using a mandoline or sharp knife, slice your sweet potatoes and parsnips to approximately 1/8-inch thickness. For the beets, aim for paper-thin slices (they take longer to cook, so thinner is better). Place the sliced beets in a separate bowl to prevent staining the other vegetables.

Step 2: Infuse The Cream
In a medium saucepan, combine the heavy cream, minced garlic, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Warm over low heat until steaming (not boiling) and remove from heat. Let the mixture steep for 10 minutes to infuse the flavors.

Step 3: Layer The Vegetables
Begin building your Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets by arranging one-third of the sweet potato slices across the bottom of your prepared dish, slightly overlapping them. Sprinkle lightly with salt and pepper. Follow with half the parsnip slices and half the onions. Arrange half the beet slices on top, creating a colorful layer. Sprinkle with a quarter of the cheese mixture.

Step 4: Continue Layering
Repeat the layering process with another third of sweet potatoes, the remaining parsnips and onions, and the remaining beets. Add another quarter of the cheese. Finish with the final layer of sweet potatoes on top.

Step 5: Add Cream And Cheese
Slowly pour the infused cream mixture over the entire dish, allowing it to seep between the layers. Gently press down on the vegetables to help them absorb the liquid. Cover the top with the remaining cheese mixture.

Step 6: Bake To Perfection
Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for an additional 25-30 minutes until the top is golden brown and bubbling, and the vegetables are tender when pierced with a knife. Let stand for 15 minutes before serving to allow the gratin to set and the flavors to settle.

Variations

Herb and Nut Topping: Elevate your Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets by adding a crunchy topping. Mix 1/2 cup of panko breadcrumbs with 1/4 cup chopped walnuts or pecans, 2 tablespoons of olive oil, and 1 tablespoon of fresh thyme. Sprinkle this mixture over the gratin during the last 15 minutes of baking for an irresistible textural contrast.

Dairy-Free Version: Create a delicious plant-based sweet potato and root vegetable gratin by substituting the heavy cream with full-fat coconut milk infused with the same herbs and spices. Replace the cheese with a mixture of nutritional yeast and ground cashews processed with a bit of garlic powder and salt. This variation maintains the creamy texture while making the dish accessible to those with dairy restrictions.

Add More Vegetables: Incorporate other root vegetables like turnips, rutabaga, or celery root for even more complex flavors and textural variety in your beautiful layered root vegetable dish.

Storage & Serving

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets can be refrigerated in an airtight container for up to 4 days. For best results when reheating, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the top. Avoid microwave reheating which can make the texture soggy.

Serve this colorful root vegetable gratin alongside a perfectly roasted chicken or turkey for a stunning holiday meal. It pairs beautifully with grilled steak, offering a sweet counterpoint to the savory meat. For a vegetarian feast, present it as a main dish alongside a crisp green salad dressed with a simple vinaigrette.

We love garnishing each serving with a light sprinkle of fresh thyme or rosemary to brighten both the flavor and visual appeal. The vibrant colors of this dish make it a standout on any table, especially for special occasions.

FAQs

Can I make this root vegetable gratin ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance. Cover and refrigerate, then bring to room temperature for 30 minutes before baking. You may need to add an extra 10-15 minutes to the covered baking time.

How do I prevent the beets from staining the other vegetables?
Place sliced beets in their own layer rather than mixing them with the other vegetables. You can also briefly rinse the sliced beets under cold water and pat dry before adding them to the gratin.

What can I substitute for Gruyère cheese?
Emmental, Jarlsberg, or even Swiss cheese can work well. For a milder flavor, good quality white cheddar is also delicious.

My gratin seems too watery. What did I do wrong?
Root vegetables release moisture during cooking. Make sure to let the gratin rest for a full 15 minutes before serving to allow it to set. Alternatively, you can reduce the cream by 1/4 cup.

Can I freeze leftovers of this dish?
While possible, freezing may affect the texture, causing the cream to separate when thawed. If freezing, cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Conclusion

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is comfort food at its finest — an elegant showcase of earthy flavors transformed into a colorful, creamy masterpiece. It’s the kind of dish that bridges the gap between everyday cooking and special occasion dining, proving that humble root vegetables can be elevated to culinary stardom. Whether you’re hosting a holiday gathering or simply looking to brighten a winter weeknight dinner, this vibrant gratin brings warmth and nourishment to the table in spectacular fashion.

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